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square will give you many swipers…drivers use their own phone, but you set it up…driver cant alter or misuse…

Square has an offline feature…

When I was doing parbaked pizzas, with pepperoni (no demand for other meats) the percentage of pepperoni to the rest of the product was undet USDA inspection guideline

Randi…Point of Success is the way to go…I’m local if you want more info…

pain…

when we shred, we do a 50/50 blend, but use the large holed disc to shred…clumps less & melts the same…faster to apply…

unless you are deep in a 50 pie rush, open as needed…keep some dough out & ready/proofed…spun dough on disks lasts 15/20 minutes…don’t sauce/top…if you have the desire, you can keep some spun in an enclosed cabinet or on a rack, covered with a plastic bag, but…

just buy some sweet or hot Italian links or roll…much better choice…cook it in advance, chill & slice…freeze the rest…

text blasts are akin to generic direct mail…just because send a text does not mean they need a pizza…best use of text is to do it on your own…new customers should get a thank you text the next day, period…its a whole new ball game when you 1st thank them for your business…next, go thru your data...

its simple enough to install yourself…maybe a liitle bit of telephone time with Jeff or Jeff…

I’ve done some consulting over the years…prices & needs vary…so there isn’t a ‘one price fits all’…I’ve gotten $350-$500/day, plus expenses…but goals & expectations must be spelled out in advance…even $1,000/day is not unheard of, as someone is buying an education & experience all at once…

if $$$ were no object, I’ve fallen in lust with the rotating deck WFO…pretty easy to operate and FAST!

I’m an RD fan, but your time is money…I’ve saved buco bux, but menu is quite limited & I’m close to RD…If you are organized & can get in & out, its a great deal…

the older versions of QB function much better/easier, IMHBCO…USMC Auditor…Semper Fi!

We’ve done 'em various times in the past…with Ranch dressing…call 'em Ranchkins…made like pepperoni rolls…spin an 18" crust, cut into 8 wedges, stuff, roll & bake…

yup…season & run thru the conveyor, flip & once more thru…cool, dice…same with sausage…

I am a former Detroiter and still barely remember Buddy’s Pizza…and a long time ago, I ran a high volume CiCi’s pizza, which featured their lame version on a deep dish pizza, but decent cheesey bread…their trick, which I believe would benefit you, is to let the dough 1st rise, punch it down...

I’ve got a Captaian Tony’s Pizza operations manual & CiCi’s manual…great for a new operator…prolly can’t find this much printed material in one stack…I’m thinking $100? I’ve put it on ebay as well…

we use a large hole/shred, on #3 speed…we blend/grind 50/50 mozz & prov sticks at the same time…large shred easy to distribute & melts just fine…

I’ve used both a DoughPro & a Somerset…I prefer the Somerset…no special dough formulation is required, but your dough must be tempered for optimum results…you’ll still need to tweak an 18" skin but with practice, its easy…